Greek yogurt, eggs, banana, vanilla, and instant pudding form this crustless chilled cheesecake. It makes eight slices.
Ingredients
- 3 eggs
- 3 cups plain fat-free Greek yogurt
- 1 small box (1 ounce) instant sugar-free, fat-free banana-cream pudding mix, or vanilla pudding mix
- 1 tablespoon vanilla extract
- 1 banana, mashed
- 3 tablespoons granulated sugar substitute
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray.
- In a mixing bowl, whisk the eggs, vanilla, mashed banana, and sugar substitute until well combined.
- Add the Greek yogurt and dry pudding mix. Whisk until smooth.
- Pour the batter into the prepared pan.
- Bake for 30 minutes, until the center reaches 160°F (71°C). The cheesecake may still look jiggly.
- Cool for 15–20 minutes, then cover with plastic wrap and refrigerate overnight. Allow up to 12 hours for the texture to set fully.
- Cut into 8 slices.
Yield
Makes 8 slices.
Storage
Keep the cheesecake covered in the refrigerator and use within 4 days.
